Fried Rabbit
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 rabbit
- flour
- dripping
- 1 oz butter
- 1 teaspoonful minced shalot
- 2 tablespoonful mushroom ketchup
Instructions
- Cut the rabbit into neat joints, and flour them well; make the dripping boiling in a fryingpan, put in the rabbit, and fry it a nice brown.
- Have ready a very hot dish, put in the butter, shalot, and ketchup;
- arrange the rabbit pyramidically on this, and serve as quickly as possible.